The Gewurztraminer was left on the vines for approx. 6 weeks longer than the other white grape varietals to allow maximum ripeness and increased sugar levels. The grapes were crushed, de-stemmed and pressed in a pneumatic air bag press. Cold settled in tank, rack and inoculated with an aromatic yeast strain to retain freshness. Post fermentation the wine was sterile filtered and sent straight to bottling to retain freshness.